Tapenade
Some flavors don’t ask permission. They just arrive fully formed.
Tapenade
Tapenade is where olives go to become legend. With origins in Provence, this punchy spread blends olives, capers, garlic, and anchovies into something bold and elemental. It’s rich. It’s briny. It’s the kind of flavor that doesn’t whisper—it commands. Slather it on bread, tuck it into sandwiches, or swirl it through warm pasta.
Ingredients
- 1/2 cup pitted black olives (like kalamata or niçoise)
- 1/2 cup pitted green olives (like castelvetrano or manzanilla)
- 2 tablespoons capers, rinsed
- 2 anchovy fillets (optional but traditional)
- 2 cloves garlic, minced
- 2–3 tablespoons olive oil
- 1 tablespoon lemon juice (optional, for brightness)
- 1/2 teaspoon dried thyme (or 1 tsp fresh)
- Fresh black pepper to taste
How The Alchemy Happens
In a food processor or with a mortar and pestle, combine olives, capers, anchovies, garlic, and thyme.
Pulse or mash until finely chopped but not pureed—you want some texture.
Drizzle in olive oil and lemon juice as you blend, adjusting until it reaches a smooth, spreadable consistency.
Season with black pepper. Taste and tweak to your liking.
Store in the fridge for up to a week. Let it come to room temperature before serving for maximum flavor.
Tapenade doesn’t need your approval. But it does deserve your attention.